GNOCCHI AND ZUCCHINI WITH CRISPY SQUASH BLOSSOMS

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Remove the stems and stamens of the squash blossoms; roughly chop 2 of the flowers, leave the remaining 2 whole. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Trim off and discard the tops and bottoms of the zucchini; halve each once lengthwise and once crosswise to create quarters. In a medium bowl, combine the rice flour and ⅓ cup of water to create a batter.

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until very hot. Once hot enough that a drop of batter sizzles immediately when added to the pan, coat the whole squash blossoms in the batter, allowing any excess to drip off. Carefully add the coated squash blossoms to the pan and cook 1 to 2 minutes per side, or until crispy. Transfer to a paper towel-lined plate and immediately season with salt. Set aside as you continue cooking. Carefully discard the oil. Wipe out the pan.

In the same pan used to fry the squash blossoms, melt the butter on medium. Continue cooking until the butter foams. Once the foam subsides, swirl the butter around the pan over the heat for 2 to 3 minutes, or until it turns golden brown and smells nutty. (Be watchful, as the butter can burn easily.) Add the chopped squash blossoms and lemon zest and cook, stirring frequently, 5 to 10 seconds, or until thoroughly coated.

Add all but a pinch of the Pecorino cheese and ¼ cup reserved pasta water and stir until well combined. (If desired, add up to an additional ¼ cup of reserved pasta water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste. To plate your dish, divide the gnocchi between 2 dishes and top each with a fried squash blossom. Garnish with the remaining Pecorino cheese and lemon wedges. Enjoy!

PREPARATIONMake the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve

VEGGIE BOX

The Little House Veggie Box is a subscription for a fresh selection of local and organic produce, packed and ready for easy pick up every week. A Veggie Box subscription is built to support your health and to benefit our local food system all while making your life easier. With our Veggie Box Subscription, you can enjoy fresh, local and organic produce year round!

For $27 per week, we provide seasonal veggies, herbs and fruit boxed and ready to pickup at Little House.

You can also add eggs, coffee or bread to your weekly Veggie Box. Basics= covered!

Once you sign up, you will receive an email every Tuesday with the contents and origins of your weekly box, along with farm news and recipes.

Subscriptions are rolling. Eat healthy and eat local with a Veggie Box!

WINE CLUB

Want to learn more about natural wines from around the world? The Little House Wine Club is a monthly subscription featuring lively and interesting small production wines with a distinct sense of place. A Wine Club Subscription includes two wines per month- one red and either a white, sparkling, or a second red.

These wines come from small, family farms made using natural methods, meaning that:

grapes are farmed using organic or biodynamic approaches

wild yeast is the vector for fermentation

there are no additives such as sugar, acid, color, or commercial yeasts

the use of sulfates is minimized or entirely avoided.

Other club benefits:

receive wines at or below retail price

detailed tasting notes and food pairing are always included

no membership fee

cancel anytime

The Little House Wine Club is $35 per month plus tax and showcases wines that are ideal for everyday enjoyment.

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